16.10.07

Wordless Wednesday: Edible Seeds

I remember childhood autumns, when mother baked pumpkin seeds. And now I know that all squash seeds are edible. Butternut squash seeds are plumper than pumpkin seeds. Delicious with chili powder, salt and pepper, a little brown sugar, a pour of canola oil, baked at 350 for about 20 minutes. I eat them, and I am a child again, delighting in autumn's gifts.

I discovered the joy of dry roasted dried pumpkin seeds earlier in the year. We don't see a lot of pumpkins except at haloween here so I'm looking forward to seeing them in the shops to I can try cooking a fresh one.

These look soooo yummy!!! Everytime I've tried to toast pumpkin seeds they've come out either burnt or rock solid. Maybe I'll give it one more try with your recipe...although scooping them all out in the first place is a grim job, is it not??!!Lovely WW though :o)

I've been buying squash for several weeks now, and I have been saving the seeds for this very purpose! I have a pumpkin here, too, and I'm going to mix my pumpkin seeds with my butternut and acorn squash seeds for an autumnal seed delight! (add sunflower seeds to the mix and you've got the best of everything)

I know it's a new WW and I should comment on the photo above (which is lovely) but I pick to comment on this one because of the recipe. I will have to try it. I love roasted nuts/seeds with chili added.

I tried this recipe about an hour ago, after searching for things to do with my kabocha seeds, and it is every bit as good as it looks. I've always liked roasted seeds but this is the best recipe I have ever tried. Thank you so much for sharing!